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0
minPrep Time -
0
minCook Time -
0
minReady in -
perYield -
300
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Main
- Allergens:
- Seasons:all
- Cuisines:
- Courses:dinner,lunch
Recipe Description
This vegan version of the classic Haitian dish, Diri Kole ak Pwa, brings a delightful blend of seasoned rice and red beans cooked to perfection. The dish is aromatic with spices and coconut milk, offering a hearty and satisfying meal that captures the essence of Caribbean flavors. It’s a simple yet flavorful dish that can be enjoyed any day of the year, perfect for a family dinner or a festive gathering.
Ingredients
- 1 cup jasmine rice
- 2 cups water
- 1 can (15 oz) red kidney beans, rinsed and drained
- 1 cup coconut milk
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon thyme
- 1 tablespoon vegetable oil
- 1 bay leaf
- 3 scallions, chopped
- 1 sprig parsley, chopped for garnish
Steps:
- Heat the oil in a large pot over medium heat. Add the onions, bell pepper, and garlic, and sauté until the onions are translucent.
- Add the rice and stir until it is well coated with the oil and lightly toasted.
- Stir in the coconut milk, water, beans, salt, pepper, thyme, and bay leaf. Bring the mixture to a boil.
- Reduce heat to low, cover, and let it simmer for about 20 minutes or until the rice is cooked through and all liquid has been absorbed.
- Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and remove the bay leaf.
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